Cherry Tomato and Cheese Galette

This is a recipe that I did not plan on and expect myself to make, but I am so glad that I was able to out of need, sort of.

In the past few days, I joined the 7-day Composition challenge by Two Loves Studio, Rachel Korinek to be able to work on my photography, and one of the pre-assignments was to find a subject to practice on. For those who have been following my IG, you all know that i could easily make noodles my subject, but Rachel suggested a couple of things that we can easily make our subjects: summer produce, a berry galette, a store-bought cupcake, ora strawberry lemonade. I was drawn toward the Galette–but I’ve never made one before. Yet I found myself staring at that beautiful piece in our workbook. I wanted to challenge myself and learn how to make a Galette!

So I researched about Galettes– specifically savory ones so that the people at home would be able to eat it freely. I picked Cherry Tomatoes because of its beautiful color, the natural sweetness it has, and the simplicity of the ingredients and flavors for the recipe itself. After watching many videos, I started to work on it in the kitchen.

A galette is a French term for a free form pastry dough wrapping around a sweet or savory filling. It is similar to a tart, except maybe the texture of the crust is more similar to puff pastry.

It’s apparently not that hard! There’s a reason why Galettes are good way to start working on pie. Just a couple of pointers that I learned that are important to ensure success: the ratio and type of ingredients and temperature.

Temperature

I’m not just talking about the temperature of the oven, which was a given at 220 degrees Celsius–but this refers to the temperature of the ingredients for the flour. It’s important that the flour, the butter, and the water are all cold for us to be able to work on the the dough well, and give us that lovely, flaky crust that we are looking for in the galettes. The butter needs to be frozen, and the water needs to be really ice cold even as we form the the crust. At the same time, if you’re still going to work on the other components of the Galette, place the dough that has been rolled out back in the refrigerator to keep it from reaching room temperature.

Ratio and Type of Ingredients

We want our Galette to be crispy and flaky through out, even the crust underneath, so we need to be careful about the ingredients in our filling. Tomatoes tend to be watery, so I did not season it with salt before putting in the pie so that we don’t draw out its water–which can result into a sad soggy galette. I also did not pour the excess balsamic vinegar onto the pie because of that, altho I allowed it to coat the tomatoes a bit. A good way to have a crust that can hold wetter ingredients better is to add cornmeal (which we will use for this dish). Other suggestions is to dust breadcrumbs and semolina flour onto the galette to keep it dry–and it adds extra crunch to boot.

I’m excited for you to try this recipe! It’s super worth it! the crust is buttery, flaky and delicious, the basil makes the cherry tomatoes even sweeter and the cheese–who doesn’t love cheese? All these things combined make a perfect combination. Enjoy!

Cherry Tomato and Cheese Galette

Prep Time: 2 hours 15 minutes

Cook Time: 35-40 minutes

Serves 4

Ingredients:

Dough:

  •  1 1/3 cups all-purpose flour
  •  2 tablespoons cornmeal
  •  1/2 teaspoon fine salt
  •  1/2 cup frozen unsalted butter, cubed
  •  1 tablespoon apple cider vinegar
  •  1/4 cup ice water

Cheese Filling:

Note: in a video that I will upload later, the proportions are double because I was making filling for two pies.

  • 1/2 cup of basil leaves, sliced thinly (chiffonade)
  • A few springs of thyme about half a teaspoon
  • 5 cloves of garlic
  • 1 ¼ cup of cream cheese
  • ½ cup of grated Emmental, Gruyere or Gouda cheese
  • Salt and pepper to taste
  • Pepper

Tomatoes and other ingredients:

  • 3 cups of Cherry Tomatoes halved
  • 1 ½ tablespoon of cherry tomatoes
  • 1 egg, beaten (for egg wash)
  • 3 tablespoons of grated parmesan cheese

Instructions:

Time lapse: Making the Galette. Will release video soon!
  1. In a large bowl, mix all the dry ingredients for the dough: flour, cornmeal, salt, and pepper.
  2. Then add the frozen butter and work through the solid bits into the flour using either a pastry blender, a potato masher, or a fork.
  3. Once the flour and butter mixture looks like coarse crumbs, add in the wet ingredients. You can do this gradually, but as you do, make sure that the mixture doesn’t get too wet. I usually do this with a chopstick in a circular motion because I’ve gotten used to working through flour with chopsticks, but you can use a spoon or spatula.
  4. Once the mixture is forming big clumps (don’t wait for it to form into a ball), put the mixture on a cling wrap film and seal. Then form this into a small ball and put in the refrigerator/chiller for at least two hours.
  5. After the dough is thoroughly chilled, put a generous amount of flour on your work surface, as well as on top of the dough.
  6. With a rolling pin, flatten the dough to form a nearly circular shape. The edges don’t have to be perfect. Then with the help of the rolling pin, transfer the dough onto a baking pan or baking tray or sheet that has been lined with parchment paper or oiled up on all sides. If you are still going to prep your filling, place the dough in the refrigerator to keep it cold.
  7. In a separate bowl, mix all the ingredients for the cheese sauce together.
  8. In another bowl, mix the cherry tomatoes and balsamic vinegar.
  9. Put on the first layer of the filling onto the dough. If you’re afraid to tear your dough, use a spoon to put dollops on to the sheet of dough before spreading the cheese with a spatula.
  10. Then add the cherry tomatoes on top. It doesn’t have to be perfectly laid out, the important thing is to full every nook possible, but leaving an inch and a half at the edges of the dough for folding.
  11. Then Fold the excess dough that was on the edges up and over tomatoes, creating a pleat now and then, pressing and folding. We are aiming for a rustic look, so this doesn’t need to look too neat.
  12. Brush a layer of egg wash on the edge of the crust. Then sprinkle a pinch of salt on top of the tomatoes and some grated parmesan cheese.
  13. Place in the oven that has been preheated to 220 degrees Celsius (420 Fahrenheit). Let it cook in the oven for 35-40 minutes, until the crust on top and underneath is golden brown.
  14. Remove from the oven and let it cool for about 30 minutes before slicing and eating this one.

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